One-Pot Italian Tomato Chicken and Rice Recipe
There’s something truly magical about a dinner that’s equal parts impressive and easy, and that’s exactly why I’m absolutely smitten with One-Pot Italian Tomato Chicken and Rice. Picture tender chunks of juicy chicken, a flavorful tomato-scented rice, and just the right hint of parmesan – all gently simmered together in one pot (and hey, less cleanup never hurts!). It’s a colorful, crowd-pleasing meal with Italian flair that brings everyone to the table, whether it’s a busy weeknight or a cozy weekend. Trust me, this is the kind of recipe you’ll want to keep in your back pocket for both fuss-free family dinners and those times when you want to serve up something extra delicious without any fuss.
Ingredients You’ll Need
Every ingredient here is carefully chosen to build layers of flavor and create that classic, comforting taste we all love. Simple as they may look, they’re the foundation of what makes One-Pot Italian Tomato Chicken and Rice so crave-worthy – and each one adds something special, from richness to color to aroma.
- Olive oil: The base of the dish, this gives a little richness and lets everything get off to a flavorful start.
- Boneless, skinless chicken thighs or breasts: Tender chicken pieces soak up all the tomatoey goodness and stay super moist.
- Salt: Essential for bringing out all the savory flavors.
- Black pepper: Adds a gentle kick and rounds out the seasoning.
- Italian seasoning: This mix of dried herbs gives the dish its unmistakable Italian aroma.
- Onion: Sweetness and depth come from sautéed onions.
- Garlic: Fresh garlic brings bold, warm flavor that’s perfectly Italian.
- Red bell pepper: Pops of color and subtle sweetness make each bite vibrant.
- Canned diced tomatoes: These form the backbone of the sauce, adding juiciness and tang.
- Chicken broth: Provides rich flavor that the rice soaks up as it cooks.
- Long-grain white rice: Absorbs all the aromas and becomes beautifully fluffy in the pot.
- Dried oregano: A classic herb for extra Italian flair.
- Crushed red pepper flakes (optional): For a touch of heat – use as much or as little as you like.
- Parmesan cheese (grated): Melts in at the end, adding a nutty, creamy finish.
- Fresh basil: Just before serving, it brightens and freshens up the whole dish.
How to Make One-Pot Italian Tomato Chicken and Rice
Step 1: Sear the Chicken
First things first: heat up your olive oil in a roomy skillet or Dutch oven – you want plenty of space for everything to mingle. Generously season your chicken chunks with salt, black pepper, and Italian seasoning, then place them in the hot oil. Get a light golden sear on both sides (about 2–3 minutes per side). Don’t worry about cooking them through here; they’ll finish up later. This quick browning step gives your One-Pot Italian Tomato Chicken and Rice incredible color and flavor right from the start!
Step 2: Sauté the Veggies
Set the chicken aside for a moment, keeping the tasty drippings in the pan. Toss in your onion, garlic, and red bell pepper. Sauté for about 3–4 minutes until everything’s soft, fragrant, and starting to get a hint of color. This is where your kitchen will begin to smell irresistible – it’s the aromatic backbone of the whole dish.
Step 3: Build the Rice and Sauce
Time to make that comforting tomatoey rice! Stir in the canned diced tomatoes (don’t drain them!), chicken broth, rinsed rice, dried oregano, and a sprinkle of red pepper flakes if you like a gentle heat. Give it all a thorough stir to make sure nothing’s sticking and every grain of rice is nestled into the flavorful mixture.
Step 4: Finish Cooking the Chicken
Nestle those seared chicken pieces (plus any juices) right back into the rice mixture. Make sure the chicken is partially submerged so it stays juicy while everything gently simmers. Bring the pot up to a boil, then immediately reduce the heat to low, cover, and let it simmer for about 18–20 minutes. The rice will soak up all those gorgeous flavors, and the chicken will finish cooking to tender perfection.
Step 5: Melt in the Cheese and Rest
Once the rice is tender and the chicken is cooked through, take the pot off the heat. Stir in the grated Parmesan cheese for a hit of creamy, salty richness. Cover the pot again and let it rest for 5 minutes; this little pause helps everything meld together so each bite is pure Italian comfort.
Step 6: Garnish and Serve
Right before serving, scatter fresh basil over the top for a burst of color and freshness. Whether you’re scooping it directly from the pot at the dinner table or plating it up for a more formal meal, One-Pot Italian Tomato Chicken and Rice is now ready to impress!
How to Serve One-Pot Italian Tomato Chicken and Rice
Garnishes
A handful of freshly torn basil not only makes the dish pop visually but also brings a wonderfully herbaceous aroma as you serve. If you’re a cheese lover, sprinkle a little extra grated Parmesan just before digging in. I sometimes add a light drizzle of really good olive oil or a crack of black pepper for a final touch.
Side Dishes
One-Pot Italian Tomato Chicken and Rice is pretty much a complete meal on its own, but if you want to round things out, go classic Italian: a crisp green salad with tangy vinaigrette, a few slices of warm, crusty bread for mopping up the tomato sauce, or some simple roasted veggies on the side. It’s hard to go wrong with anything fresh and simple!
Creative Ways to Present
If you’re sharing this with guests or want to give it an elegant twist, try serving the chicken and rice in wide, shallow bowls with a sprinkle of tiny heirloom tomatoes or a swirl of pesto. Or spoon it into a baking dish, top with a little extra Parmesan and basil, and give it a quick run under the broiler for a bubbly, golden finish. The possibilities are fun – One-Pot Italian Tomato Chicken and Rice adapts beautifully to any occasion.
Make Ahead and Storage
Storing Leftovers
Allow the dish to cool to room temperature, then transfer leftovers to an airtight container. Your One-Pot Italian Tomato Chicken and Rice will keep well in the refrigerator for up to 3 days, making it a great option for meal prep or quick lunches.
Freezing
Yes, you can freeze this dish! Portion out cooled chicken and rice into freezer-proof containers. It keeps best for up to 2 months. To avoid the rice getting mushy, let it cool completely before sealing. Thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
For best results, reheat on the stovetop over low heat with a splash of broth or water to loosen things up. You can also microwave individual portions; just cover and stir halfway through reheating. Stir in a sprinkle of fresh basil or a little extra cheese to revive flavors.
FAQs
Can I use brown rice instead of white?
Absolutely! Just swap equal amounts, but you’ll need to add a total of 2 cups broth instead of 1 1/2, and plan for a longer simmer (about 40 minutes) to allow the brown rice to become tender.
Is it okay to use chicken breasts instead of thighs?
Yes, both work wonderfully! Chicken thighs are extra moist and forgiving, but if you prefer leaner white meat, breasts are a great option. Just be careful not to overcook them to keep them juicy.
What can I use instead of Parmesan cheese?
Pecorino Romano is a wonderful substitute with a little more bite, or you can try Asiago for a different but still delicious flavor. For a dairy-free version, leave out the cheese or use a vegan parmesan alternative.
How spicy is this dish with the red pepper flakes?
With just 1/4 teaspoon, the heat is subtle and warming, not overpowering. If you like things milder, simply skip the flakes. Love a bit of a kick? Feel free to add a little more to taste!
Can One-Pot Italian Tomato Chicken and Rice be made gluten-free?
It sure can! Just be sure to use a gluten-free chicken broth (double-check the label) and you’re good to go. All the main ingredients here are naturally gluten-free.
Final Thoughts
If you’re looking for a comforting, one-pot meal that’s bursting with color, rustic Italian flavor, and easy enough for any night of the week, I can’t recommend One-Pot Italian Tomato Chicken and Rice enough. Give it a try – I can almost guarantee it’ll become a favorite at your table too!
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One-Pot Italian Tomato Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful one-pot meal that combines tender chicken, aromatic Italian spices, and savory tomatoes with fluffy rice, creating a comforting dish that is easy to make and sure to please the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups chicken broth
- 1 cup long-grain white rice, rinsed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Chicken:
Rice Mixture:
Garnish:
Instructions
- Prepare Chicken: Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil until golden. Set aside.
- Sauté Vegetables: In the same skillet, sauté onion, garlic, and red bell pepper until softened.
- Add Ingredients: Stir in diced tomatoes, broth, rice, oregano, and red pepper flakes. Return chicken to the skillet.
- Cook: Bring to a boil, then simmer covered for 18–20 minutes until rice is tender.
- Finish: Stir in Parmesan, let sit covered, then garnish with fresh basil before serving.
Notes
- You can substitute brown rice, but increase the broth to 2 cups and cooking time to about 40 minutes.
- For extra richness, stir in a splash of cream or drizzle with olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 125 mg
